2 packages (7 oz/200 g) soft udon noodles (large Asian noodles)

1 small unpeeled acorn squash, about 3/4 lb (340 g), cut into small wedges

1 tbsp (15 ml) olive oil

6 cups (1.5 litres) chicken broth

• 2 packages (4 g each) squid ink (see note) or
• 1/4 tsp (1 ml) black gel food colouring

In a pot of salted boiling water, cook the udon noodles until slightly al dente. Drain and oil lightly.

In a saucepan over high heat, brown the squash in the oil. Season with salt and pepper. Add 5 cups of the broth and bring to a boil. Simmer for about 8 minutes or until the squash is tender.

In a small bowl, dilute the squid ink in the remaining (1 cup/250 ml) broth and add it to the soup. Add the carrot and continue cooking for 2 minutes.

Place the noodles in serving bowls and add the hot soup.

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